Preservation of black grapes by isochoric freezing

Sustainable solutions for mitigating spring frost effects on grape and wine quality: facilitating digital transactions in the viniculture sector

“…15 Today, grapes continue to be highly popular, and their global production ranks them in fourth place worldwide. 16…”

“…9 These beneficial effects are attributed to key nutrients such as vitamins (C, K, and B), minerals (potassium, calcium, and magnesium), antioxidants, phytonutrients (such as resveratrol, phenols, polyphenols, and carotenoids), and fiber. 16 Grapes also serve as a significant source of bioactive compounds, with their accumulation influenced by various factors including grape variety, maturity, post-harvest storage, environmental conditions (such as location, light exposure, temperature, and water availability), nutrition, microorganisms, and viticulture practices. 38 In winemaking, the quality of grapes often holds more importance than meticulously controlled fermentation processes.…”

Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice

“…The potential of IF to greatly enhance the quality of foods stored at subfreezing temperatures has been demonstrated with studies of sweet cherries (Bilbao‐Sainz et al., 2019), pomegranate (Bilbao‐Sainz et al., 2022a), black grape (Câmpean et al., 2023), potatoes (Lyu et al., 2017), apple and sweet potato (Bilbao‐Sainz et al., 2022b), grape tomato (Bilbao‐Sainz et al., 2021), and carrot juice (Bilbao‐Sainz et al., 2024). Notably, IF at −15°C for 1 day exhibited efficacy in reducing S. typhimurium to unrecoverable levels.…”